Are you like me and love chocolate? And, are you looking for an easy, delicious dessert that won’t take too much time to make? Then look no further! This Easy Chocolate Mousse recipe with Kahlúa can be prepped in 10 minutes with no whipping or folding of egg whites or cream. With an ultra-silky texture and an intense chocolatey flavor, it’s the perfect make-ahead dessert for any occasion.
Table of Contents
What is Chocolate Mousse
Even with all the varieties of desserts out there, Chocolate Mousse is one of the most popular. According to Encyclopedia Britannica, a mousse is a “savory or sweet dish with the consistency of a dense foam, composed of a puréed chief ingredient [in this case, chocolate] mixed with stiffly beaten egg whites, whipped cream, or both.” It’s always been a favorite of mine, since I was a little girl.
Contrary to popular belief, Chocolate Mousse is actually quite easy to make and doesn’t need any unique ingredients or techniques. For our recipe, all you need is eight pantry ingredients, a saucepan and a blender to turn this classic dessert into a masterpiece. So, if you’re looking for an easy way to impress your guests with an indulgent treat in no-time – follow this recipe and enjoy!
Easy Chocolate Mousse Ingredients
In addition to the basic mousse ingredients mentioned above, we add in a few more – to amp up the base flavors as well as layer in complimentary tastes. Plus, a few additional ingredients are necessary for proper mixing and thickening when using the blender method for making mousse:
- Semi-sweet chocolate – chips work very well. You can also purchase a bar and chop it to chip-size pieces if you prefer
- Kahlúa liqueur – made from coffee beans and rum, coffee and chocolate are excellent flavors together
- Fresh orange juice – adds in a pop of freshness and a bit of sweet
- Large eggs – including the yolks (in addition to the whites) helps to emulsify the mousse (helps to mix the ingredients together)
- Vanilla extract – adds depth and enhances all the other flavors in the mousse
- Extra-fine sugar – as the name implies, the sugar granules are smaller and therefore are more easily incorporated into the mousse mixture
- Heavy whipping cream – the added fat helps the mousse to thicken with the blender method used in this recipe
What chocolate is best for making kahlua mousse?
I recommend using semi-sweet dark chocolate for this mousse. You’ll get a richer, deeper chocolate flavor than with milk chocolate without the slight bitter edge from bittersweet (or unsweetened) chocolate.
How to make Chocolate Mousse with Kahlua and Orange Juice
You won’t believe how easy it is to make this foolproof mousse – no whipping or folding of egg whites or cream needed! Here are the simple steps:
- Melt chocolate with Kahlúa.
In the top of a double boiler over low heat (water at a low boil), melt chocolate together with the Kahlúa, stirring, just until chocolate is melted. Set aside to cool a bit. Don’t worry if it comes out looking like ganache (or super thick frosting) – it will still work. - Blend remaining ingredients.
In a blender container or food processor bowl, combine orange juice, eggs, egg yolks, vanilla and sugar. Blend until well mixed. - Add chocolate mixture.
Add melted chocolate mixture and blend again. - Add cream.
Add heavy cream and blend again. - Place in serving container(s); refrigerate.
Pour into six pots de crème or stemmed glasses. Refrigerate at least 4 hours before serving.
How store Homemade Chocolate Mousse
Mousse can be prepared up to 24 hours ahead, covered and refrigerated. Cover pots de crème or stemmed glasses with plastic wrap before placing in the refrigerator to chill.
How to serve Chocolate Mousse Dessert (including topping ideas)
Spoon a dollop of whipped cream (flavored with powdered sugar and vanilla) on top of each serving and garnish with one (or more) of the following:
- Small mint leaf
- Chocolate shavings
- Cocoa Powder
- Chopped toasted nuts (pecans, walnuts, almonds)
- Fresh raspberries
Once, for a Western-themed dinner, I molded chocolate cowboy hats and boots and made lassos out of tootsie rolls for garnish!
Easy Chocolate Mousse Recipe FAQs
Yes, chocolate mousse can be placed in airtight, freezer safe containers and frozen for up to 2 months. Thaw overnight in the refrigerator – or serve frozen for a slightly different dessert. (It won’t freeze hard due to the alcohol in the Kahlua.) You could also freeze the mousse in one large container, thaw in the refrigerator and then serve buffet style, with a bowl of whipped cream and small bowls of a few garnishes on the side.
Chocolate mousse originated in France during the 18th century. There are various theories as to who invented this delicacy – many believe it was the brainchild of the post-Impressionist painter Henri Toulouse-Lautrec.
Kahlúa is a liqueur made from 100% Arabica coffee beans and rum.
If you don’t have – or can’t find – Kahlúa, here are a few substitutes:
• Tia Maria – another coffee liqueur
• Frangelico – a hazelnut liqueur
• Amaretto – an almond and mildly fruity liqueur
• Instant coffee – for a nonalcoholic alternative, dissolve 1 teaspoon instant coffee in 2 tablespoons water
Equipment
Easy recipe for Chocolate Mousse
This Easy Chocolate Mousse with Kahlúa can be prepared in 10 minutes with no whipping or folding of egg whites or cream. With an ultra-silky texture and an intense chocolatey flavor, it’s the perfect make-ahead dessert for any occasion.
- Prep Time: 5 mins
- Chilling time: 240 mins
- Cook Time: 5 mins
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Ingredients
Note: this recipe contains raw egg. Consuming raw egg may increase the risk of foodborne illness. If you prefer, cook the egg in 140-degree water for 3 minutes before using.
- 6 ounces semi-sweet chocolate – (chips work well)
- 2 tablespoons Kahlúa liqueur
- 1 tablespoon fresh orange juice
- 2 large eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup extra-fine sugar
- 1 cup heavy whipping cream
Instructions
- In the top of a double boiler over low heat (water at a low boil), melt chocolate together with the Kahlúa, stirring, just until the chocolate is melted. Set aside to cool a bit. Don’t worry if it comes out looking like ganache (or super thick frosting) – it will still work.
- In a blender container or food processor bowl, combine orange juice, eggs, egg yolks, vanilla and sugar. Blend.
- Add melted chocolate mixture and blend again.
- Add heavy cream and blend again.
- Pour into six pots de crème or stemmed glasses. Refrigerate at least 4 hours before serving.
Notes
Make ahead: Mousse can be made 24 hours ahead, covered and refrigerated. Can also be frozen for up to 2 months (see details in blog post).
Serving suggestions: Spoon a dollop of whipped cream (flavored with powdered sugar and vanilla) on top of each pot/glass and garnish with one of the following:
- Small mint leaf
- Chocolate shavings
- Cocoa powder
- Chopped toasted nuts (pecans, walnuts, almonds)
- Fresh raspberries
- Category: Dessert, make ahead, quick and easy
- Method: Blender
- Cuisine: French
Nutrition
- Serving Size:
- Calories: 307
- Sugar: 27.7 g
- Sodium: 32.4 mg
- Fat: 18.4 g
- Saturated Fat: 10.7 g
- Carbohydrates: 30.5 g
- Fiber: 2 g
- Protein: 5.6 g
- Cholesterol: 146.1 mg
